Ayamase (Designer Stew)
Ayamase also called designer stew is the ‘fraternal twin’ of the Ofada stew. The same ingredients are used for both stew except for tomatoes. Also, instead of using the red bell pepper, you use green bell pepper and chillies for ayamase. You can use a variety of green peppers and chillies you want.
Ayamase is mostly eaten with ofada rice or plain white rice. You can also serve it boiled yam
Cost: about £6
- 6 large green bell peppers
- 3 medium onions chop a half bulb and reserve
- 3 red or orange scotch bonnet use according to preference
- 800 g assorted meat cut into small pieces I used a combination of lungs, ponmo, shaki and beef
- 6 boiled eggs peeled
- 4 tbsp Iru woro locust beans
- 3 tbs bouillon powder I used jumbo brand
- Salt to taste
- 2 cups cooking spoon of palm oil
- 3 tbsp ground crayfish optional
Boil assorted meat with 1 tsp bouillon, onion and salt until tender. Fry or grill assorted meat and set aside
Add bell peppers, onions and scotch bonnet chilli to a blender or food processor on a pulse. You have 2 options here, to either boil the blender pepper till reduced in size or sieve to get rid of excess water. By boiling or sieving the pepper would reduce the cooking time.
How to bleach palm oil
Place a clean and sturdy pan on low heat, pour palm oil and bleach till palm oil is transparent but not black (this should take about 15 to 20 minutes if done on low heat). Alternatively, keep the pot corvered during the whole process to avoid smoky kitchen. Do a pepper test for the oil; dip a white paper in the oil and if it comes out clean and translucent then it’s ok to be used for the stew.
Please ensure you keep your kitchen well ventilated during this process.
If you see residue in the oil, allow the palm oil to cool down a bit and swap pan to a clean one then carefully pour the oil leaving the dirt out.
How to make ayamase
Return the swapped clean pan with bleached palm oil on medium heat, and then add the chopped onions, then the locust beans. After about 30 seconds of frying add the cubed assorted meat and fry until golden (anything between 3 to 5 minutes)
Add the boiled pepper and cook for about 5 minutes. Add little water to dilute if the sauce is thick and reduce the heat.
Add boiled eggs, stir in gently so as not to break them.
Add bouillon powder and salt to taste, add crayfish and continue to cook on low heat, don't forget to stir in between to avoid burning. (you can either leave the pot open or cover with a lid. I don’t cover with a lid as I cook on low heat which reduces splatter)
Continue to cook the stew until palm oil floats on the top and the colour of the pepper is changed from green to brown.
Leave to rest for about 5 minutes and serve with boiled ofada rice or plain boiled rice.
Bleach more palm oil than you would need, leave to cool completely and store in a bottle or freezer for up to 6 months.
Store ayamase stew in the freezer for up to 6 months. Do not freeze with the boiled eggs